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Spanish
Orange Creme Caramel

These delicious
orange creme caramel puddings will really make you smile.
I know they're outrageously decadent and very fattening - but we just
couldn't resist them on a visit to Seville - the capital of Andalucia
in the south of Spain. Only just over an hours drive from where we live
in Marbella on the Costa del Sol - but another World altogether.

We ate Jamon Serrano and Manchego cheese with the finest Sherries and
Riojas, and just when we thought we couldn't eat another thing the
Maitre - Ramon brought us these golden delights. We twisted his arm and
finally he gave us the recipe.
It has become a favorite in our house and when you try it, you will
understand why.

Orange
Creme Caramel Ingredients

For
the caramel

100g/3½oz
caster sugar

3 tbsp
water

For
the cream

4
large oranges

300g/10½oz
caster sugar

14
large egg yolks

2
large eggs

Ideal for Ladies
who Lunch
Orange
Creme Caramel Method

For
the caramel

Heat the sugar and water in a small, heavy-based

pan over a low heat until the sugar has
completely dissolved.

Increase the heat to high and boil rapidly,
without stirring, until the

syrup has turned into a dark caramel.

Remove from the heat and pour a
little into the base of each dish, twisting to coat the bottom and
slightly up the sides.

For
the cream

Put eight dariole moulds into a small roasting
tin.

Finely grate the zest from two of the oranges.

Squeeze the juice and measure 400ml/14fl oz of
juice into a pan.

Add the zest and caster sugar and bring to the
boil over a low heat, stirring occasionally

Meanwhile - whisk the egg yolks and whole eggs
in a mixing bowl.

When the orange juice comes to the boil, reduce
the heat slightly and boil rapidly for two minutes.

Whisk the mixture into the eggs.

Now pour it into the dariole moulds.

Pour boiling water into the roasting tin until
it comes two-thirds up the side of the moulds.

Bake the dariole moulds for 15 minutes in a
preheated the oven at 170C/325F/Gas 3.

Remove from roasting tin and set aside to cool,
then chill in the fridge.